Trio of U.S. Pepper Jack, U.S. Cream Cheese and U.S. Monterey Jack Mousse

by Joan Lee @ 21 Aug 2018

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Chef de Partie Joan Lee of Fisk Seafood Bar & Market presents a plated dessert using U.S. Pepper Jack, U.S. Cream Cheese, and U.S. Monterey Jack.

Cherry/Melon/Strawberry Cremeux
200g     cherry, melon or strawberry puree
60g       (each) sugar, egg, egg yolk and butter
4          gelatine sheets, bloomed
 
Jalapeno Sponge
5          eggs
96g       sugar
29ml     milk
77g       flour, sifted
20g       cornflour, sifted
39g       butter, melted
15g       jalapeno, thinly sliced
 
U.S. Pepper Jack Mousse
250ml   whipped cream
150g     U.S. Pepper Jack
93g       egg yolk
50g       sugar
125g     butter
25g       curry leaf, toasted and chopped finely
 
Scone
300g     all-purpose flour, sifted
2tsp      baking powder
2tbsp    sugar
1tsp      salt      
110g     butter, cold and cubed
300ml   milk
            flour for dusting
            egg for egg wash
 
U.S. Monterey Jack Mousse
250ml   whipped cream, divided
25g       gingerflower
125g     butter
150g     U.S. Monterey Jack
93g       egg yolks
50g       sugar   
            candied gingerflower for garnishing
  
U.S. Cream Cheese Long Pepper Mousse
250ml   whipped cream
125g     butter
150g     U.S. Cream Cheese
93g       egg yolks
50g       sugar
25g       long pepper, finely ground
            chocolate muesli for base
 
Cherry/Melon/Strawberry Cremeux
1.         Place either the cherry, melon or strawberry puree with sugar, egg, and egg yolks in a bain-marie and stir until mixture thickens.
2.         Add gelatine when the mixture reaches 80°C.
3.         Remove from heat and cool down to 45°C.
4.         Blend melted butter using a hand blender.
5.         Lay each cremeux on a tray and set each tray in blast-freezer for an hour.
   
U.S. Pepper Jack Mousse With Cherry Cremeux & Jalapeno Sponge
Jalapeno Sponge
1.         Combine eggs and sugar in a bain-marie.
2.         Transfer mixture into a mixer and beat until the volume doubles.
3.         Add milk, sifted flour and cornflour, melted butter, thinly sliced jalapenos and beat after every addition.
4.         Bake in a pre-heated oven at 170°C for 12 minutes
U.S. Pepper Jack Mousse
1.         Whip cream to soft peaks and set aside in fridge
2.         Melt U.S. Pepper Jack and butter in a bain-marie. Set aside.
3.         Beat egg yolks and sugar in a mixer at medium-low speed till volume doubles and reduce to low speed.
4.         Combine the U.S. Pepper Jack, butter, egg yolks and sugar mixtures with chopped curry leaves and fold in the cold whipped cream.
Pipe U.S. Pepper Jack mousse in a mould and spread evenly. Layer with cherry cremeux, followed by jalapeno sponge and set in blast-freezer for 45 minutes. Spray white food spray over.

U.S. Monterey Jack Mousse With Melon Cremeux & Scone
Scone
1.         Place sifted all-purpose flour, baking powder, sugar and salt in a mixing bowl and rub in cubed cold butter until the texture is sandy.
2.         Make a well in the middle, pour milk and slowly combine until a dough is formed.
3.         Dust the dough with flour and roll it flat then apply an egg wash.
4.         Bake in a pre-heated oven at 180°C for 15 minutes.
U.S. Monterey Jack Mousse
1.         Heat 125ml of whipped cream in a pot over low heat and add gingerflower.
2.         Cover and set aside to infuse for 10 minutes.
3.         Remove gingerflower and combine the remaining 125ml of the whipped cream.
4.         Whip the cream until soft peaks form. Set aside in fridge.
5.         Place butter and U.S. Monterey Jack in a bain-marie. Set aside.
6.         Beat egg yolks and sugar in a mixer at medium-low speed till volume doubles and reduce to low speed.
7.         Combine the U.S. Monterey Jack, butter, egg yolks and sugar mixtures with cold whipped cream.
Pipe U.S. Monterey Jack mousse in a mould and spread evenly. Layer with melon cremeux, followed by scone and set in blast-freezer for 45 minutes. Spray pink food spray over and top with candied gingerflower.

U.S. Cream Cheese Long Pepper Mousse With Muesli and Strawberry Cremeaux
U.S. Cream Cheese Mousse
1.         Whip the cream until soft peaks form. Set aside in fridge.
2.         Place butter and U.S. Cream Cheese in a bain-marie. Set aside.
3.         Beat egg yolks and sugar in a mixer at medium-low speed till volume doubles and reduce to low speed.
4.         Fold cold whipped cream and ground long pepper with the U.S. Cream Cheese, butter, egg yolks and sugar mixtures.
Pipe U.S. Cream Cheese Long Pepper mousse in a mould and spread evenly. Layer with strawberry cremeux, followed by muesli and set in blast-freezer for 45 minutes. Spray white food spray over

Serves 10

For more information, contact the U.S. Dairy Export Council Southeast Asia office at info@dairyconnect.biz or visit www.ThinkUSAdairy.org.
 
Adapted from the Jul Aug 18 recipe supplement of Cuisine & Wine Asia.